Pumpkin Soup

This recipe was adapted from a recipe from a friend in my cooking group. We did a pumpkin theme one day, making pumpkin bread, pumpkin soup, and pumpkin pie. The recipes are non-vegan and posted on my other blog. I really, really liked the pumpkin soup. Maybe because I'd never had pumpkin in soup before, and it surprised me that it would taste so good. So, I decided to veganize the recipe. It's not as creamy as the original recipe , but it's still really good (perhaps you could add soy milk or something, but I like it enough this way not to bother).

I just made some more veggie stock with jalapenos, so I'm going to try a spicy pumpkin soup next.

Pumpkin Soup

1 large onion, diced
2 Tbs olive oil
2 Tbs rice flour
2 cups veggie broth
1 (15oz) can pumpkin (or about 2 cups puree)

Cook onion in oil until clear. Add rice flour. Cook one minute. Add broth and pumpkin (season as desired- salt and pepper). Simmer 30 minutes. Serve warm.